This vegan pad Thai is my absolute Favourite! Made with fresh simple ingredients you’ll love this healthy vegan dish that takes less than 30 minutes to make!
Is Pad Thai vegan?
This recipe for Pad Thai is a take of a traditional pad Thai recipe from Thailand. Traditionally, pad Thai is not vegan since it’s made using fish sauce, and often times in Thailand you can even find dried shrimp used in Pad Thai. It is also traditionally made with an egg scrambled into it, so we leave that out in this recipe.
Pad Thai is luckily very easy to make vegan. The main replacement is to use soy sauce in place of fish sauce. All the other sauce ingredients stay the same and you will end up with an equally delicious Pad Thai!
What is Pad Thai?
Thai is a traditional, stir-fried noodle dish served in Thailand. It’s commonly served as street-food, or in restaurants all throughout Thailand. One of my favourite experiences was learning how to cook an authentic Pad Thai in Thailand.
I’ve taken a couple of cooking classes in Thailand and was able to learn tthe ins and outs of making an amazing Pad Thai.
How to make vegan pad thai
This recipe starts by cooking up the tofu in a pan with some oil. Once the tofu is cooked, it gets pushed off to the side (so it’s off the heat) and the noodles go in the pan.
This is a cooking technique I learned in cooking class in Thailand. After the noodles, seasoning and sauce go in, everything gets tossed up together and served with crushed peanuts and lime.
Pad Thai is BEST served immediately after cooking, so it’s not a dish you want to leave sitting around for 10-15 minutes on the stove. Eat it right away.
This recipe is for my favorite vegan Pad Thai. Some of the ingredients have been altered from the more “traditional” Pad Thai, (to make it vegan-friendly) but the flavors are still authentic and delicious!
Some more Thai recipes to try
A simple Pad Thai recipe that is easy to make and takes less than 30 minutes!
- 1/2 pack rice noodles (approx 7 oz)
- 1/2 block of tofu, cut into small cubes
- 2 tbsp vegetable oil
- 1/4 cup-1/2 cup water
- 1 garlic clove, finely chopped
- 1 large handful garlic chives (can sub regular chives)
- 2 tbsp soy sauce (gf if needed)
- 1 tbsp coconut sugar (can sub agave, maple syrup)
- juice of 1/2 lime
- 1 cup bean sprouts
- 1 green onion, chopped
- crushed peanuts, lime & cilantro for serving
- Boil the rice noodles in a pot of water until tender, but not too soft (they should still be slightly undercooked. Drain and set aside.
- Heat the vegetable oil in a non-stick pan on medium high heat then add the tofu and cook for 2-3 minutes on each side until golden brown.
- Push the tofu to the side of the pan, turn the heat to medium and add the garlic noodles, garlic chives, soy sauce, coconut sugar and lime juice to the pan.
- Slowly add some water to the pan, 1-2 tbsp at a time to prevent the noodles from sticking and allowing to cook fully through.
- Turn the heat to low and add the bean sprouts and green onion and mix together.
- Top with crushed peanuts, cilantro and a lime wedge to serve.
Pad Thai tastes best if you eat it immediately after cooking!
If you want the most authentic ingredients, head to your local Asian grocery store to find items like garlic chives
- Serving Size: 1/3 recipe
- Calories: 265
- Sugar: 6g
- Fat: 13g
- Saturated Fat: 2g
- Fiber: 3g
- Protein: 8g
Keywords: Vegan pad thai, tofu pad thai
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